Prepare these for brunch or lunch, top with your favorite hollandaise sauce, and serve immediately. -Edencroft Manor, Littleton, New Hampshire
Remove caps from patty shells and reserve for another use. Place shells on individual plates. Saute onion and garlic in small quantity of oil until translucent. Add crushed or chopped stewed tomatoes, herbs, and salt and pepper and simmer. Remove bay leaf, then spoon some of tomato mixture into each shell, top with a poached egg, drape hollandaise sauce over egg and shell, and garnish as desired.